Turkey and mushroom lasagne

Enjoyable Turkey and mushroom lasagne Recipe

The inclusion of turkey mince in this modern lasagne is an excellent source of protein, and it’s lower in fat and saturated fat than beef mince. (Win, win!)
Turkey and mushroom lasagne
Prep Time : 0:25 | Cook Time : 1:20 | Total Time : 1:45 | Serving : 8 person.


  • 3 teaspoon extra virgin olive oil

  • 1 red onion, finely chopped

  • 1 large carrot, peeled, finely chopped

  • 3 celery sticks, finely chopped

  • 1 tbs chopped fresh oregano

  • 4 garlic cloves, crushed

  • 500g lean turkey mince

  • 80ml (1/3 cup) white wine

  • 2 tablespoon tomato paste

  • 400g can diced tomatoes

  • 500g cup mushrooms, sliced

  • 3 large (140g) fresh lasagne sheets

  • 1 tablespoon finely grated parmesan

  • Baby rocket, to serve

  • Spinach, to serve

Spinach cheese sauce

  • 500g low-fat creamed cottage cheese

  • 250g pkt frozen spinach, thawed, excess water removed

  • 60ml (1/4 cup) milk

  • 1 egg, lightly whisked


  • Step 1

    Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 6-7 minutes or until vegetables are soft. Add the oregano and half the garlic and cook, stirring, for 1 minute or until aromatic.

  • Step 2

    Add the mince and cook, using a spoon to break up any lumps, for 4-5 minutes or until browned. Add the wine and simmer until almost evaporated. Add the tomato paste and stir for 1 minute. Add tomato and 250ml (1 cup) water and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 25 minutes, until thickened.

  • Step 3

    Meanwhile, heat the remaining 2 teaspoon oil in a large frying pan over high heat. Cook the mushroom, in batches if necessary, stirring, until golden and any liquid has evaporated. Add the remaining garlic and cook, stirring, for 1 minute or until aromatic. Set aside. 4 For the spinach cheese sauce, place cottage cheese, spinach, milk and egg in a large bowl. Stir until well combined. Season.

  • Step 4

    Preheat oven to 180C/160C fan forced. Lightly spray a 2L (8 cup) baking dish with oil. Spread half the mince mixture over the base of the prepared dish. Top with half the mushroom and half the spinach cheese sauce. Place a layer of lasagne sheets on top, cutting to fit if necessary. Top with remaining mince, mushroom and pasta. Spoon over the remaining spinach cheese sauce. Sprinkle with parmesan.

  • Step 5

    Bake for 35-40 minutes or until golden and bubbling. Set aside for 10 minutes to rest before slicing. Serve with rocket and spinach.

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